SAFFRON IS THE WORLD’S MOST EXCLUSIVE SPICE.
SOGOL Liquid Saffron comes from the fine threads of a most unique and rare flower in the world…It contains a natural carotenoid chemical compound, crocin, which gives saffron its golden-yellow hue. These traits along with its medicinal properties make it a valuable ingredients in many cuisines worldwide.
It gives a distinctive aroma and flavor and a yellow color to Persian Rice, Spanish Paella and Italian Risotto French fish soup, Bouillabaisse. Rice pudding, Halva, and many sweet dishes in many Indian, Pakistani, and Central Asian countries. Also it is used as a color and flavoring base in the preparation of Kulfi, ICE CREAM, Cakes and drinks.
You can use it in a simple dish as boiling water and 2 tea spoon of the liquid saffron every morning as tea.
Not having saffron on hand for someone who loves Persian cooking is like being a Picasso without the right paint and brushes. The hard part of using dry saffron is preparing the strands by dissolving them in hot water. This is always a chore and not as simple as it sounds. This liquid saffron makes a cook’s life easy because it is ready to go as it comes in a bottle. The liquid is easy to add to a variety of dishes and even drinks such as hot tea for example. You can also add it to butter before frying eggs and in all Persian dishes that call for saffron in the recipe. Saffron of course has its prominent place in producing the wonderful aromas and flavors of Persian dishes, not to mention the beautiful natural color it adds to most dishes. Try it for making a crispy rice tahdig by mixing a little oil with saffron at the bottom of the rice pot for a naturally colorful and aromatic tahdig that is delicious.